What do you do with leftover roast chicken? I make a dish that looks very similar to a fricassee and doesn’t take 15 minutes to prepare, do you want to see?
Start by shredding the leftover chicken meat (discard the skin). In my case it yielded 1 and 1/2 cup (tea). A good tip is to shred leftover roast chicken and freeze it to use whenever you feel like it.
Sauté 1 small onion in 1 tablespoon of butter and 2 tablespoons of oil. I like to leave the onion on very low heat so that it becomes very soft and transparent. At this point, add 1/2 can of green corn (without water) and then the chicken.
Add a level spoon (soup) of mustard and 1 small box of cream. Add salt, sprinkle pepper and chopped parsley.
If your cream is too thick, you can add a little water or milk to make it thinner. This was one of those bakery chicken and it was very well seasoned, but if you feel necessary you can add seasonings according to your taste.
Makes 4 modest portions or 2 generous portions.
Reusing is one thing pheena it saw?
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